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“Next, a quail egg, topped with a dried plum and rose hip "chorizo" that was spicy, salty, and had the same umami qualities of a meat-based sausage. This dish made Cassie sit back in her chair, chewing longer than she should have, savoring every moment of its presence in her mouth. "How do they do that?" asked Cassie blankly. "What?" asked Ben. "Make fruit taste like meat." "Fermentation.” — Emily Arden Wells
Next, a quail egg, topped with a dried plum and rose hip "chorizo" that was spicy, salty, and had the same umami qualities of a meat-based sausage. This dish made Cassie sit back in her chair, chewing longer than she should have, savoring every moment of its presence in her mouth.
"How do they do that?" asked Cassie blankly.
"What?" asked Ben.
"Make fruit taste like meat."
"Fermentation.